- 1 1/2 pounds ground veal
- 2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons buttermilk
- 2 large eggs
- 3/4 cup bread crumbs
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- Oil, for pan-frying
- Spicy Portuguese Sauce, recipe follows
In a bowl combine veal, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 cup of the bread crumbs and mix quickly but thoroughly to combine. Form into meatballs the size of a large walnut, about 2 tablespoons each in size.
Beat the remaining egg with 2 tablespoons of water and 1 teaspoon of the Essence in a shallow bowl. Combine the flour and 1 teaspoon of the remaining Essence in a shallow bowl. Combine the bread crumbs with the remaining teaspoon of Essence in a shallow bowl.
Dip each ball first into the seasoned flour, then into the egg wash, and finally into the bread crumbs. Flatten the balls slightly to form a patty and place on a waxed paper-covered baking sheet. Cover tightly with plastic wrap and refrigerate until ready to cook.
In a large saute pan, add enough oil to come 1/2-inch up the side of the pan. Heat the oil to 350 degrees F. Fry the meat pies in the oil in batches until deep golden brown and cooked through, about 3 or 4 minutes each side, turning as they cook. Drain on paper towels and repeat with the remaining meat pies. Serve hot with Spicy Portuguese sauce.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993
Spicy Portuguese Sauce for Portuguese Meat Pies:
- 2 tablespoons olive oil
- 3/4 cup finely chopped onion
- 1 tablespoon minced garlic
- 3/4 teaspoon crushed red pepper
- 2 anchovy fillets, minced
- 1/4 cup chopped black olives, such as Kalamata
- 1 tablespoon tomato paste
- 1 (16-ounce) can crushed tomatoes
- 1/4 cup water
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- Salt and freshly ground black pepper
In a saucepan, heat olive oil and saute onion and garlic until soft and fragrant, about 4 minutes. Add crushed red pepper, anchovy fillets, and olives and cook for 2 minutes. Add tomato paste, tomatoes, and water and stir well to combine. Simmer uncovered for 20 minutes, until flavors have blended and sauce is thickened. Add parsley and cilantro, and season with salt and pepper, to taste, and serve warm.